FRIJE

Instructions

• 1.   Sauté minced garlic cloves and sliced onions in a little olive oil.
• 2.   Add chopped carrot and celery stalk, then add the meat and sauté everything.
• 3.   After a few minutes, add red wine. Cook until it evaporates.
• 4.   Add tomato puree, water, and herbs.
  Season with salt and pepper, then simmer on low heat for 45 minutes.
• 5.   Prepare the béchamel sauce: melt the butter.
• 6.   Off the heat, add the flour all at once.
• 7.   Return to heat and whisk until the mixture becomes smooth.
• 8.   Gradually add the milk.
• 9.   Stir constantly until the mixture thickens.
• 10.   Then, add nutmeg, salt, and pepper for flavor. Let it cook for about 5 minutes on very low heat, stirring occasionally. Set aside.
• 11.   Preheat the oven to 200°C (thermostat 6-7).
  Grease the lasagna dish. Place a thin layer of béchamel sauce, then lasagna sheets, bolognese sauce, béchamel sauce, and parmesan cheese.
  Repeat the process 3 times.
• 12.   On the last layer of lasagna sheets, only add béchamel sauce and top with grated cheese. Sprinkle a few knobs of butter.
• 13.   Bake for about 25 minutes.
• 14.   Enjoy!

Nutritional information *